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+ servings
cucmber and kohlrabi salad

Cucumber and kholrabi salad

Easy summer salad with lemon mint dressing
Prep Time 10 mins
Total Time 10 mins
Course Soups and salad
Cuisine Autumn, Fusion, gluten free, International, One pot, Vegan, Vegetarian, Winter
Servings 2 people

Ingredients
  

salad vegetable

  • 2 small cucumber
  • 1 small knolkhol (kohlrabi)

for lemon mint dressing

  • 1 tsp olive oil (salad grade)
  • salt to taste ( i used seasalt flakes)
  • 1 handful mint leaves
  • 10 vietnamese mint leaves
  • 1 tbsp Lemon juice

garnish

  • 1 tbsp peanuts

Instructions
 

  • Peel the skin of the Kohlrabi and thinly slice the flesh and add to the mixing bowl
  • Wash and slice the cucumbers and add to the bowl and set aside
  • In a small bowl, whisk together the oil, lemon juice and salt.
  • Wash and chop the mint and vietnamese mint fine and add to the dressing. Mix well.
  • Pour the dressing over the sliced salad veggies and give a good toss.
  • To serve, top with the peanuts.
    cucmber and kohlrabi salad

Notes

Vietnamese mint gives a spicy aftertaste without the heat and pairs well with the sweetness of kohlrabi. If you don't have it,  try thinly sliced chillies or a betel leaf.
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